Ingredients
Base:
- 2 cans (418g / 14.5 oz total) pink salmon, drained & bones removed
- 1 large egg, beaten
- 60g (½ cup) fine cornmeal (or GF breadcrumbs)
- 30g (¼ cup) all-purpose flour (or almond flour for GF)
- 1 small onion (70g), finely diced
- 2 tbsp (8g) fresh parsley, chopped
Seasonings:
- 1 tsp (5g) Old Bay seasoning
- ½ tsp (1g) garlic powder
- ¼ tsp cayenne pepper (optional)
- Salt & black pepper to taste
For Frying:
- 120ml (½ cup) vegetable oil
Serving Suggestion:
- Lemon wedges & remoulade sauce (see Tips)
Instructions
1. Prep Salmon:
Drain salmon, reserving 1 tbsp liquid. Flake meat in bowl, discarding skin/bones.
2. Mix Ingredients:
Add egg, cornmeal, flour, onion, parsley, Old Bay, garlic powder, cayenne, salt, pepper, and reserved liquid. Mix gently (don’t overwork).
3. Shape Patties:
Form into 8 balls (60g each). Press into 1.25cm (½”) thick patties.
4. Fry to Perfection:
Heat oil in skillet over medium-high. Fry patties 3-4 mins per side until golden. Drain on paper towels.
5. Serve Hot:
Squeeze lemon over top. Serve with remoulade or hot sauce.
Extra Tips
- Binders: No egg? Use 2 tbsp mayonnaise or 1 tbsp ground flax + 3 tbsp water
- Gluten-Free: Swap flour for almond flour + use GF cornmeal
- Flavor Boosts:
- Add ¼ cup diced bell peppers
- Mix in 1 tsp Worcestershire sauce (ensure GF for gluten-free version)
- Air Fryer Option: Spray patties with oil. Air fry 8 mins at 200°C (400°F), flip, cook 5 mins more
- Remoulade Hack: Mix ½ cup mayo + 1 tbsp pickle relish + 1 tsp hot sauce
FAQ's
Q: Can I use fresh salmon?
Yes! Bake 350g (12 oz) salmon at 190°C (375°F) for 12 mins. Flake & proceed.
Q: Why are my croquettes falling apart?
Too much liquid! Drain salmon well. Chill mixture 15 mins before shaping.
Q: Can I bake instead of fry?
Bake at 200°C (400°F) for 15 mins, flip, bake 10 mins more. Spray with oil first.
Q: Storage & reheating?
Fridge: Store cooked croquettes 3 days.
Freeze: Freeze uncooked patties 3 months. Fry from frozen (+2 mins/side).
Reheat: Air fry 5 mins at 190°C (375°F) or skillet 3 mins/side.
Q: Traditional sides?
Collard greens, black-eyed peas, or creamy grits.
